COVID-19 Zoom Call – Food & Beverage

The 8/26 CCSAA Round Table Zoom Call was centered around Food & Beverage Ideas.

Please remember that his is a very fluid situation and that we are discussing solutions for the situation we believe we will be in as winter nears.

We understand that every Nordic center presents its own set of parameters and limitations, and that there will not be a one solution that fits all Nordic centers.  We also are concerned with any reduction of capacity and are looking at how to create new systems that do not rely on cutting our existing skier capacity or any revenue stream.

Call Audio:

Below are simple take a ways from the call:

F&B Panel

• John Ashworth – Ski Area Architect, Principal, Bull Stockwell Allen
• Brian Mailhot – Manager, Pineland Market, ME
• Sally Jones – Manager of the Tahoe Donner Cross country ski area, CA
• Nick Mahood – Former Head Chef of a farm to table restaurant and current Nordic Director, Woodstock Touring Center

Discussion

• From the Panel:
  • John Ashworth started the call sharing creative ideas he had presented to the alpine community. His PowerPoint was well received and generated great discussion.
    • He suggested that ski areas come up with a branded and creative way to create a great experience for the guests.
    • Listen to the audio to hear more of his ideas.
    • Read the upcoming issue of SAM Magazine for a complete review of his slides.

Brian Mailhot

• Brain shared that his business was up 40% in April YOY.
• Looking towards winter, he is preparing to accommodate not only his existing customer, but many new customers he believes cross country skiing will attract this year.
• Online sales are up dramatically. They are placing QR codes on trials to suggest skiers order online.
• The are also creating fire pits on the trails as well as retrofitting their existing cabins to lunch destinations.
• Looking to create additional experiential dining experiences.
• They re researching the Bubble Igloo concept. These are currently being used by several ski areas.
• Planning on continuing to use these new ideas long after COVID.

• • Sally Jones
    • Tahoe Donner has been working on a dinning plan for several months and settled on all dinning will be outside. Ordering will be online and at a window type area.  They have a large patio area with fire pits.
    • The plan is to greatly reduce the number of people in the building.
    • Their limitation is parking.
    • They are exploring the picnic idea and encouraging people to take food out on the trails.
  • Nick Mahood
    • In discussing menu ideas, Nick shared several thoughts:
      • Burritos
      • Waffles
      • Hot cookies
      • Soup, sandwiches and stews/chili – all relatively easy to heat and serve. Can be purchased premade by several food suppliers if not making home made.
      • Panni’s are easy to make in advance and heat as needed.
      • Personal quiches
      • Fondue to go
      • Nick also discussed packaging for the take out foods.
    • Other discussion
      • Partnering with local restaurants where they provide food that the ski area sells.
      • Consider offering take home meals to cook.
      • Rent a back pack with a picnic in it.
      • Discounts at local restaurant
      • Create seating around fire pits near parking lots
      • Reese has been in contact with Johnson and Wales College of Culinary Arts
        • The students are studying fine dining take out and packaging solutions for travel of that food. They have no data yet, but will get in touch with me later this fall when the data does come in.
        • Testing pop-up restaurants and grab and go kiosks.
        • Workign on fine dining model – bento boxes/picnics
        • Workign on differnt delivery models

Resources

• Take out containers – https://www.jbprince.com/
• Garden Igloos – https://gardenigloousa.com/